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Katerina 4.93 from 13 votes
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A quick and simple version of the classic Hollandaise Sauce prepared with a blender. Same taste, same consistency, but faster, easier, and absolutely foolproof.
An Easy Blender Hollandaise Sauce
Creamy, buttery and easy Blender Hollandaise Sauce eliminates the task of whisking egg yolks because your immersion blender does all the work. You can have your poached eggs, fish, or vegetables deliciously sauced in just under 5 minutes with very little effort.
I have to admit to you; the first time I made Hollandaise Sauce, I thought I was the IT. I was THE gourmet chef I always wanted to be. In fact, most fancy sauces prepared by me, make me feel like the queen of the kitchen. Even if it’s just your truly easy Honey Mustard Sauce. Or something more complex, like Bechamel Sauce.
In the world of Chefs, there’s a position called, “Saucier” – that person’s job is to make all the sauces. That’s how major sauces are in the world of cooking. ??
When I learned that Hollandaise sauce can be made with just my handheld blender, I never looked back. Forget the double boiler, the constant whisking, and the chance of sauce separating. With this recipe, you will create an amazing Hollandaise Sauce that comes out perfect every time.Also, with zero grams of carbs and zero grams of sugar, this is the ideal sauce for those on Keto or a Low Carb lifestyle.
Hollandaise Sauce Ingredients
To make Hollandaise Sauce, you will need egg yolks, lemon juice, cayenne pepper, melted butter, and French mustard, which is optional but adds to the overall flavor.
How To Make Hollandaise Sauce with a Blender
This recipe requires an immersion blender + a wide-mouthed mason jar. The jar must be wide enough for the immersion blender to fit inside. The measuring cup included with most immersion blenders works well with this recipe. It’s tall enough and wide enough. Please do not use a bowl – it won’t work because it’s too wide.
- Start with adding egg yolks, lemon juice, salt, cayenne pepper, and mustard to the jar.
- Meanwhile, melt 8 tablespoons of butter in your microwave. Pull it out and let stand for about 30 seconds.
- Grab the immersion blender and stick it inside the jar. Pour the butter in a thin stream and start to blend at the same time. While blending, move up and down with the blender so to combine everything together, and to thicken. This should only take about 30 seconds.
- Taste for seasonings and adjust accordingly. I almost always add more lemon juice and salt.If it’s too thick, you can add a couple of teaspoons of water and stir with a fork until combined.
Is Hollandaise Sauce Safe to Eat?
Hollandaise sauce is made with raw egg yolks, so some people are uneasy about using it. If this is you, I suggest buying pasteurized egg yolks.From personal experience, I have never had any issues with eating Hollandaise Sauce that was made with raw egg yolks.
Adding acid, in this case, lemon juice, raises the temperature at which egg yolks cook, so we can heat them to 140˚F, killing the bacteria, but without cooking the egg. The hot butter also helps cook the egg yolks to about 145˚F to 150˚F, which is considered SAFE for consumption. Anything over 150˚F, and you’re risking the chance of curdled, scrambled eggs.
What Can You Eat with Hollandaise Sauce
- Oven Roasted Asparagus
- Poached Eggs Salmon
- Garlicky Lemon Parmesan Broccoli
- Overnight Slow Cooker Breakfast Casserole
How To Store
- Cover freshly madehollandaise sauce with plastic wrap to keep it warm. Use within 1 to 2 hours.
- Refrigerate any leftover sauce after 2 hours of cooking.
- Keep covered and in the fridge for 1 to 2 days.
ENJOY!
Blender Hollandaise Sauce Recipe
Katerina | Diethood
Very quick and simple version of the classic Hollandaise Sauce recipe prepared with a blender.
4.93 from 13 votes
Rate this Recipe!
Servings : 8 serves
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Prep Time 4 minutes mins
Cook Time 1 minute min
Total Time 5 minutes mins
Ingredients
- 8 tablespoons butter, melted
- 3 large egg yolks
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper, optional
- ½ to 1 teaspoon French or Dijon Mustard, optional
Instructions
Melt 8 tablespoons butter in the microwave.
In the meantime, add egg yolks, lemon juice, salt, cayenne pepper, and mustard to a wide mouthed mason jar.
Remove butter from microwave and let stand about 30 to 40 seconds.
Grab the immersion blender and stick it inside the jar.
Pour the butter into the egg yolk mixture in a thin stream and begin to blend at the same time. While blending, move the immersion blender up and down, slowly, so to combine everything together, and to thicken. This should only take about 30 seconds.
Remove blender and taste for seasonings and flavor; adjust accordingly.
If it’s too thick, you can add couple teaspoons of water or lemon juice, and stir with a fork until combined. Sauce will thicken as it stands; stir in more liquid as necessary.
Use within 1 to 2 hours of making; refrigerate any leftover sauce after 2 hours of cooking.
Notes
STORING HOLLANDAISE SAUCE
- Cover freshly madeHollandaise Saucewith plastic wrap tokeepit warm. Use within 1 to 2 hours.
- Refrigerateany leftover sauce after 2 hours of cooking.
- Keep covered and in the fridge for up to 2 days.
Nutrition
Serving: 1 ounce | Calories: 121 kcal | Carbohydrates: 0 g | Protein: 1 g | Fat: 13 g | Saturated Fat: 7 g | Cholesterol: 99 mg | Sodium: 248 mg | Potassium: 6 mg | Sugar: 0 g | Vitamin A: 455 IU | Vitamin C: 0.7 mg | Calcium: 12 mg | Iron: 0.2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Brunch, Condiments/Sauces, Sauce, Side Dish
Cuisine: French
Keyword: breakfast recipes, brunch recipes, creamy sauce, easter side dish, hollandaise sauce
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Categories:
- Breakfast
- Christmas
- Dinner Recipes
- Holidays
- Side Dishes
- Vegetarian
